Tuesday, April 5, 2011
Pork, Apple and Fennel Pizza
After we roasted our pork the other week we had a decent size piece leftover so we froze it. Yesterday I thawed it out to make pizza, and I was so pleased that when I sliced the pork it was still deliciously moist, tasty and tender.
I made a pizza base using wholemeal flour. It was just a basic pizza dough recipe and only rises for an hour so with a bit of organisation anyone should be able to make one! I topped the base with a paste I made from rosemary, garlic, fennel seeds, salt and olive oil (this is similar to the rub used on the pork for roasting).
I prepared the apple by slicing and caramelising in pan with sugar, balsamic and butter. I thinly sliced the fennel bulb and popped it in the pan for the last couple of minutes as well. The apple and fennel were next to go on the pizza followed by the sliced pork. I sprinkled with some sliced sage leaves and baked. Once the pizza was cooked I topped it with some fresh rocket.
I was really pleased with my pizza, it was really delicious. I don't like licorice and was nervous that by using fennel it would ruin it for me but I loved it. The flavours all worked together perfectly. It would of benefited with another couple of minutes in the oven, I was just nervous about drying out that perfect pork.